edible balloons (are you a secret molecular gastronomist?)

(Video link here.)¬†Although we’ve spent decades improvising in the kitchen (figuring out ways to cure hams in a city apartment and make souffles in iron skillets and teacups) we haven’t embraced molecular gastronomy in our everyday cooking. We enjoy its magical qualities on forays to the restaurants of inventive chefs like Wylie Dufresne and Daniel…

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